Ingredients:
- 200 g Sponge cake
Production:
Mix the coffee with Cardenal Mendoza Reserva.
Crack the eggs, separating the whites from the yolks. Beat the yolks with the sugar until they double in volume.
Next, in a separate bowl, beat the cheese until it has a creamy consistency and gradually add the cheese to the sugar-egg yolk mixture.
Beat the egg whites until stiff peaks form using clean, dry beaters, then gently fold them into the previous mixture using soft, enveloping motions to preserve the airiness of the beaten egg whites.
Use a rectangular glass dish and line the bottom with the sponge cake; you can use a spoon to soak them in coffee and Cardenal Mendoza. They should be soaked as evenly as possible.
Now cover with a thick layer of cream cheese, followed by a layer of soaked ladyfingers, and finish with a final layer of cream cheese.
Chill for at least 6 hours and you’re ready to go!
